WTN: Wines from lunch at Cav

I've been wanting to try the food at Cav but somehow never had a chance to go for food, just been there a few times to try the wines from the Enomatic machine. Finally got a chance to go for a lunch meeting today. Food was generally very good. The trio of mushrooms starter was particularly delicious. Instead of the recommended wines for pairing with the food, we opted to choose our own drinks from the Enomatic. Some of the stuff I tried, Saltram No. 1 and a Syrah from Chile called Pangea weren't too interesting. However, we were able to have tasting portions of:

Jadot Duc de Magenta Puligny Montrachet Clos de la Garennes 2002 - Bright lemony nose. Lots of flavor and fruit - mostly lemon and pineapple. Medium to full bodied, good length with just a touch of oak showing on the finish. This is a very lively, sunny, "sporty" wine. It feels like it's running around in your mouth as the flavors are so bright and well defined. One of the better Chardonnays I've tried. I don't know if this is still going to improve but, in my opinion, why bother waiting? It's such a good drink now. Excellent.

Chateau Margaux 1994 - Subdued nose. Still has some good fruit but is obviously starting to fade. Spicy and still surprisingly tannic. I would drink this up as I have a feeling the tannins will outlast the fruit. Unfortunately, merely good and nothing special.

Gaja Barolo Sperrs 1998 - Dried berries with a very slight heat. Coffee. Full, with lots of stuffing, and very dry. Tannic, with good acidity. Needs maybe another 5 years to shed the tannins but will definitely be at least very good.

Thanks for the notes Jay. Very helpful to me as I have a couple of 94 Margaux which I have been contemplating on drinking up. Any decanting advice on this wine?

During a very short emergency trip to Manila back in March, I was invited to taste at Cav but had to decline as my schedule was quite inflexible then. I am assuming that this is the one in the Serendra/Bonifacio area. Thanks for the food notes, too, as I will plan on making time for it on my next trip back.

I have a somewhat simple, or more like an ignorant, expectation of the Enomatic machines – were the wines that you had poured from the enomatic machines?

RC

Jay, do you find the Enomatic pours to be a good value? Are they generally in line with what you would normally pay?

Thanks for the notes Jay. Very helpful to me as I have a couple of 94 Margaux which I have been contemplating on drinking up. Any decanting advice on this wine?

During a very short emergency trip to Manila back in March, I was invited to taste at Cav but had to decline as my schedule was quite inflexible then. I am assuming that this is the one in the Serendra/Bonifacio area. Thanks for the food notes, too, as I will plan on making time for it on my next trip back.

I have a somewhat simple, or more like an ignorant, expectation of the Enomatic machines – were the wines that you had poured from the enomatic machines?

RC

You are right, Cav is located at Bonifacio High Street.

All the wines we had came from the machines. Basically, they store open bottles in a temp controlled case and the bottles are pumped with nitrogen so no oxygen gets to the wines. This being the case, it's a bit difficult to answer your question on decant time for Margaux since it came from an open bottle although, theoretically, no oxygen came in contact with it before it was squirted into my glass.I would hazard a guess you don't need to decant this too long. Maybe try an hour and taste a bit to see?

Regarding the food, I think I forgot to mention that I found the food prices quite reasonable for the quality and quantity. P 790.00 ( a bit less than $ 18.00) for 2 courses, P 990.00 (around $ 22.00) for 3 courses with some extra charges if you want the premium stuff like foie gras with your salad etc.

Jay, do you find the Enomatic pours to be a good value? Are they generally in line with what you would normally pay?

I think the prices from the machine seem high but it's the only way to taste some of the high end wines. I think I've selected only from the smallest pour (25 ml) every time I've used the machine. That's good enough for me to get an impression of the wine. There does seem to be a discount if you select the larger pours but I prefer diversity.

[Jenise]

Chateau Margaux 1994 - Subdued nose. Still has some good fruit but is obviously starting to fade. Spicy and still surprisingly tannic. I would drink this up as I have a feeling the tannins will outlast the fruit. Unfortunately, merely good and nothing special.

Can't be true. You must be wrong. I don't want to hear this. It's just sleeping. [plugging ears] LA LA LA LA LA LA

Seriously, I've hardly opened any 94's yet, not that I have that many, but last was a Pavie Macquin about a year ago that I didn't think was ready yet, and I expected the Maggie to be the longest lasting of the bunch.

[Jenise]

Hey guys, went and checked other people's experiences on Cellar Tracker.

Found this note from "loverboy" this past March: 91 pts. Pop and pour, deep ruby red with lot of raspberry, cassis, little cream. Nice long aftertaste, with fine tannin. Pretty ready to go from here .

Then I got really excited about this one until I realized it was from 2004: 94 pts. Deep ruby/garnet...verry intense aromas of flowers (violets), black cherry, vanilla and licorice...huge but quite ripe tannins and a silky mouth-texture... Long, smooth finish. Absolutely beautiful...Very characteristic of Margaux elegance.

This from "noppakit s" isn't bad, though (from January this year): 91 pts This time is much better than last Testing a year before. Surprisingly clean, red fruits, smoke, dry herbs. Very attractive scent reminds me of 1996. I don't like Margaux but can not deny its splendid tonight. More than expectation. Delicious in the mouth and good finished...impressed. Easy but not simply. A little bit too young. It just starts ready-to-drink and can be kept 10 years more...

Chateau Margaux 1994 - Subdued nose. Still has some good fruit but is obviously starting to fade. Spicy and still surprisingly tannic. I would drink this up as I have a feeling the tannins will outlast the fruit. Unfortunately, merely good and nothing special.

Can't be true. You must be wrong. I don't want to hear this. It's just sleeping. [plugging ears] LA LA LA LA LA LA

Seriously, I've hardly opened any 94's yet, not that I have that many, but last was a Pavie Macquin about a year ago that I didn't think was ready yet, and I expected the Maggie to be the longest lasting of the bunch.

Jenise,
Have not had the '94 Margaux and certainly won't question Jay's opinion on the bottle he had but I have not opened but 1-2 bottles of '94 Bordeaux and feel comfortable waiting quite a few more years. To me they are like '88s and even like '75 with somewhat less tannins. Margaux may have just missed it that year or the bottle Jay had was somewhat off.
Walt

[Jenise]

Jenise, Have not had the '94 Margaux and certainly won't question Jay's opinion on the bottle he had but I have not opened but 1-2 bottles of '94 Bordeaux and feel comfortable waiting quite a few more years. To me they are like '88s and even like '75 with somewhat less tannins. Margaux may have just missed it that year or the bottle Jay had was somewhat off.
Walt

Hopefully, it's just Jay's bottle. I've been following your lead on the 94's, btw. True story: Bob keeps asking when we can start opening them, and I tell him "When Walt says we can!"

Hopefully, it's just Jay's bottle. I've been following your lead on the 94's, btw. True story: Bob keeps asking when we can start opening them, and I tell him "When Walt says we can!"

Jenise,
I have tried several Cos and found them in no hurry. I firmly believe I can sit on the HB & LMHB. I did drink most of my L'Angelus but it is a little more friendly. Based on Jay I am going to try a GPL in the next few weeks to test the vintage. It is a mortal sin to let a wine go over-the-hill sitting in the cellar. These wines are very classic and not that fruity but have complexity that I look for. I have three '88 Latour that I bought 12 years ago for $35 and have been staring at them with desire. Maybe it is time to try that one also since, IMHO, it is a similar type of year. If anyone has recent TNs or comments hopefully they will speak up.
Walt

[Jenise]

Why don't we post an open mike on 84 Bordeaux? Maybe it's time to try some.

Why don't we post an open mike on 84 Bordeaux? Maybe it's time to try some.

I am all out but can do '94
Walt

[Jenise]

Why don't we post an open mike on 84 Bordeaux? Maybe it's time to try some.

I am all out but can do '94
Walt

Oops!